Ingredients

300 g roasting chicken, cut into small pieces
175 g dal, washed and soaked

(A)
* 3 green chilies
* 6 garlic clove, chopped
* 1 teaspoon turmeric powder
* 1 tablespoon curry powder
* 1 teaspoon salt
* 4 cups water

(B)
* 2 dried chili, pounded
* 1 1/2 cm piece ginger root, finely diced
* 1 large onion, finely diced
* 2 curry leaf
* 1/2 teaspoon mustard seeds
* 3 tomato, quartered
* 2 potato, quartered
* 1 1/2 cups coconut milk
* 1 cup tamarind juice
* 1/2 cup coconut cream
* salt
* 1 pinch asafetida powder (optional)

Directions

Boil dhall with (A) till soft and cooked.Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.Saute (B). add more if necessary, until fragrant.Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.Add in the cooked dhall and the rest of the coconut milk and tamarind juice.Add the tomatoes and the coconut cream. Bring to a boil and cook till gravy is thick.Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.

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